I don't want to make this a style semantics arguement, but there's no such thing as a golden stout. I would expect this to be very much a specialty beer with mismatched style components.
Looks like something like a light amber base (two-row and crystal 60) with coffee/espresso and chocolate, then finished with lactose. Maybe some carapils for head retention. I think they call it a stout because of the way the head looks off the nitro, but it doesn't seem to have any of the actual characteristics of a stout at all. Just seems like a marketing decision to sell more units off nitro. Who's going to buy a Milk Chocolate Coffee Amber off nitro, right?
You'd have to figure out of the ratios. I can't find anyone who has attempted a clone yet.
You might want to call the brewery and ask. Most breweries will at least give you the actual ingredients to get you started, some will even give you the actual recipe.
If I were to brew it again I'd probably lower it to 2-2.5oz. You can always add more if the taste isn't where you want it since they're just used as a dry hop.Really cool I will have to give this a shot. Would you lower the Cacao Nibs a bit or were you happy with the result even if you had to wait a while for it to mellow out?
The color was probably around a 10-11 on the SRM scale. "Dry Hopping" the coffee doesn't contribute a ton of color. Also, from my own experience, whenever you "dry hop" with coffee (especially lighter roasts), the beer can develop a green pepper taste in a short period of time (~1.5-2.5 months is what I've typically found), so I wouldn't plan on sitting on this beer for very long. The green pepper flavor/aroma comes from some compound found within coffee, and if I remember correctly I believe the compound is found in higher levels in lighter roasts of coffee.Reviving from the dead!
What color did this recipe turn out? What coffee did you use - do they make a lighter colored bean?
Anyone else try/modify this recipe?
dang, going to have to get myself a growler tomorrow
EDIT: Of something in general, I don't think they do nitro in growlers??
After speaking with the head brewer at Noble, he said that they grind their coffee as fine as possible, and then throw it in the fermenter for a few days until it settles out. On a homebrew scale, I've had good results using 4oz of whole beans (as well as 4oz crushed) so I think either way the end result will be good. If you wind up grinding the beans, maybe start out with 2-3oz to avoid an overpowering coffee flavor.I wrote a recipe for something similar over a year ago and we're finally going to take a shot at it on Saturday. I notice above it says to use "fresh roasted ground coffee" but I had planned on just using the whole bean in secondary without grinding. Has anyone tried that with a beer like this with good results?
After speaking with the head brewer at Noble, he said that they grind their coffee as fine as possible, and then throw it in the fermenter for a few days until it settles out. On a homebrew scale, I've had good results using 4oz of whole beans (as well as 4oz crushed) so I think either way the end result will be good. If you wind up grinding the beans, maybe start out with 2-3oz to avoid an overpowering coffee flavor.
FACTION ANOMALY MILK STOUT IS MADE WITH STAR ANISE, TCHO CHOCOLATES CACAO NIBS IN BERKELEY, LACTOSE SUGAR & COFFEE FROM ROAST CO IN WEST OAKLAND. MADE TO TASTE LIKE A STOUT BUT HAVE THE APPEARANCE OF A PALE ALE. SERVED ON NITRO FOR THE ULTIMATE EXPERIENCE OF THIS SWEET “STOUT”.
Enter your email address to join: